PLANT-BASED DESSERTS
Stephanie DuPuy , European Technical Services Director
Coconut-derived ingredients are popular in the plant-based dessert category as they can replicate many of milk ’ s functionalities in a recipe and consumers have a positive association . To help customers develop healthier , nextgeneration dairy dessert alternatives , our global food scientists have been helping them switch to healthier recipes , such as desserts reduced in saturated fats , while matching the desirable textural attributes consumers look for with an improved nutrition label .
Taking steps to match nutrition Understanding the nutritional roles that animal protein plays in a recipe is the starting point in finding its replacement . For instance , milk protein , like whey , is of very high quality , which is one of the reasons why most national health agencies still advocate its role in a healthy , balanced diet . When product developers and marketeers work with nutritionists to understand the intended consumer and their health goals , they can better account for their needs and preferences in the final formulation . Considerations such as the digestibility of plant-based protein and amino acid composition will be important for foods intended for children or older adults . Helpfully , the range and availability of protein alternatives – soy , grain , vegetable / plant or single-cell ( fungi or algae ) -based — has improved significantly in recent years .
40 June 2023